Salads Archives - Craving Home Cooked

Hawaiian Macaroni Salad

Joanna Cismaru — Tue, 01 Apr 2025 20:57:55 +0000

Creamy, tangy, and just sweet enough—this Hawaiian Macaroni Salad is everything you’d expect from a classic island-style side dish. Tender elbow macaroni meets a dreamy mayo-based dressing, crisp veggies, and just the right amount of zing. Perfect for potlucks, BBQs, or frankly, just because!

Why You’ll Love This Hawaiian Macaroni Salad

Potluck Hero: It’s exactly the kind of dish that disappears first and always gets recipe requests.
Perfectly Balanced Dressing: I’ve made hundreds of macaroni salads over the years, and trust me—this dressing hits the sweet-tangy-creamy balance just right.
Tested and True: This salad has been perfected after countless potlucks, BBQs, and family gatherings. It’s practically guaranteed to disappear first!

Before You Start

Macaroni – Soft Pasta = Better Salad

I always cook the macaroni slightly softer than usual—about a minute or two past al dente. After making this salad dozens of ways, I’ve learned this is key to creating a perfectly creamy texture.

Dressing – Why Mayo Matters

I highly recommend Best Foods or Hellmann’s mayo. I’ve tested countless mayonnaise brands over the years, and nothing beats these two for achieving that classic, creamy Hawaiian taste.

Always toss the hot pasta with apple cider vinegar first. This small trick makes a huge difference—the pasta absorbs the flavor deeply.

Veggies – Expert Texture Tips

Finely grate your carrot; after experimenting for years, I find finely grated carrot blends seamlessly and gives subtle sweetness.

Celery is optional, but highly recommended—I personally add it for a perfect crunch balance.

How To Make Hawaiian Macaroni Salad

Cook and Flavor the Pasta

Bring salted water to a rolling boil, cook elbow macaroni until soft (1-2 minutes past al dente).
Drain the macaroni well—don’t rinse!
Sprinkle apple cider vinegar onto hot pasta, toss evenly, then let it cool for about 10 minutes. (This is your secret step to flavor-packed pasta.)

Mix the Dressing

Whisk together mayonnaise, whole milk, sugar, salt, and pepper until smooth. Adjust seasoning as you like—I taste it at this point (no shame!).

Cook and Flavor the Pasta

Combine cooled pasta with carrots, celery, and onions. Pour dressing over and stir thoroughly.
Salad too thick or dry? Add an extra splash of milk or mayo.
Cover and refrigerate at least 2 hours. Overnight is even better—the flavors meld beautifully.
Before serving, give your salad a good stir and adjust seasoning. Top with sliced green onions if you’re feeling fancy.

How To Serve

This macaroni salad pairs amazingly with BBQ, grilled meats, or Hawaiian classics like my favorite Huli Huli Chicken. But honestly, you could eat it fright from the fridge, it’s that good!

Huli Huli Chicken

Parmesan Crusted Pork Chops

Slow Cooker Sausage and Peppers

Slow Cooker Ribs

Frequently Asked Questions

How do I keep the macaroni salad creamy overnight?

Asian Tuna Salad

Joanna Cismaru — Tue, 14 Jan 2025 20:33:05 +0000

You know a recipe is a winner when you’ve already made it three times in one month! This Asian Tuna Salad is my current obsession, and for good reason. It’s loaded with crisp, colorful veggies, protein-packed tuna, and a dressing so flavorful you’ll want to drizzle it on everything. Trust me, once you try it, it’ll be on repeat in your kitchen too.

Before You Start

Drain the Tuna Well: Squeeze out as much liquid as possible from the tuna so the salad doesn’t get soggy. If you prefer, you can use tuna packed in olive oil for a richer flavor.
Prep the Veggies: Use a sharp knife or a mandoline to slice the veggies thinly and evenly. This helps the flavors mix better and gives the salad a great texture.
Fresh Herbs Are Key: Use fresh cilantro and mint for the best results. If you’re not a fan of cilantro, swap it with parsley or basil.
Adjust the Dressing: Taste the dressing before pouring it on. Add a little more lime juice for tang, honey for sweetness, or sesame oil for nuttiness, depending on your preference.
Serve Immediately: This salad is best enjoyed fresh. If you’re making it ahead, keep the dressing separate and toss it in just before serving.
Customize the Crunch: Garnish with roasted peanuts or sesame seeds, or get creative with fried shallots, crispy wonton strips, or crumbled nori sheets for an extra savory kick.

Ingredients You’ll Need

Tuna: I use canned tuna packed in water because it’s light and easy, but tuna in olive oil works if you want a richer flavor. If you’re not into tuna, cooked shredded chicken or flaked salmon is a great swap.
Veggies (Red Cabbage, Carrots, Cucumber, Red Bell Pepper, Green Onions): These are what give the salad its crunch, color, and freshness. Red cabbage and carrots add sweetness, cucumber keeps it cool and crisp, bell peppers bring a touch of natural sugar, and green onions add a mild, savory kick. If you’re short on any of these, try shredded lettuce, snap peas, or even thinly sliced radishes to mix it up.
Herbs (Cilantro and Mint): The fresh herbs are a total flavor booster, adding brightness and a refreshing twist. If cilantro isn’t your thing, swap it for parsley or skip it altogether. Mint is optional but highly recommended for that fresh, zippy finish.
Crunchy Garnishes (Roasted Peanuts or Sesame Seeds): These add texture and a nutty flavor that complements the salad beautifully. If you need an alternative, try toasted sunflower seeds, crispy wonton strips, or even crumbled nori for a savory twist.
Dressing (Soy Sauce, Rice Vinegar, Sesame Oil, Honey or Maple Syrup, Ginger, Garlic, Lime Juice): The dressing ties everything together with a perfect balance of tangy, sweet, savory, and nutty flavors. Soy sauce brings the saltiness, rice vinegar adds tang, sesame oil provides a toasty depth, and honey or maple syrup balances it all out. If you’re gluten-free, use tamari or coconut aminos in place of soy sauce.

How To Make Asian Tuna Salad

Prep the Salad Base

Grab a big bowl and start building your salad. Toss in the shredded red cabbage, carrots, cucumber, bell pepper, and green onions. Then add the drained tuna—make sure to squeeze out all the liquid first so the salad doesn’t get watery. Break it into chunks as you go. Sprinkle in the chopped cilantro and mint for that fresh, zesty flavor. If you’re not a cilantro fan, skip it or swap it for parsley, but keep the mint—it’s such a game-changer!

Whip Up the Dressing

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and lime juice. Give it a taste before you pour—if you like it tangier, add a bit more lime juice; sweeter, add a touch more honey. And if you love some heat, stir in a little Sriracha or chili flakes.

Toss and Garnish

Pour the dressing over the salad and gently toss everything until it’s well coated. Use a light touch—you don’t want to smash the tuna or bruise the veggies. Once it’s mixed, plate it up and sprinkle roasted peanuts or sesame seeds over the top. If you’re feeling extra fancy, crumble some toasted nori on top for a savory twist.

How To Serve

You’ll want to serve this salad immediately while it’s fresh and crisp, or if you’re prepping ahead, keep the dressing separate and toss it all together just before serving. You can also pair it with dishes that complement its bright, zesty flavors. Here are some of my go-to parings:

Roasted Green Beans

Coconut Rice

Egg Drop Soup

Spring Roll Recipe

Frequently Asked Questions

Can I use fresh tuna instead of canned?

Vietnamese Chicken Salad

Joanna Cismaru — Wed, 08 Jan 2025 00:41:07 +0000

This Vietnamese Chicken Salad is the ultimate quick and fresh meal—it’s ready in just 20 minutes! With juicy shredded chicken, crunchy veggies, and a medley of fresh herbs, it’s a light yet flavorful dish. Toss it all in a tangy, slightly spicy dressing, and you’ve got a vibrant salad perfect for any time of the day.

Before You Start

Use Fresh Herbs: Fresh cilantro, mint, and basil are key to the salad’s flavor. If you can’t find Thai basil, regular basil works great as a substitute.
Adjust the Spice: Thai red chilies bring heat, but you can adjust the amount based on your spice tolerance. For a milder dressing, use just one chili or leave them out entirely.
Shred the Chicken: Use cooked chicken breast and shred it finely with a fork or your hands. Rotisserie chicken is a great shortcut if you’re short on time.
Prep Ingredients First: Chop the veggies and mix the dressing before combining everything. The salad comes together quickly, and prepping ahead helps keep the veggies crisp.
Toast the Peanuts: If your peanuts aren’t roasted, toast them lightly in a dry pan to bring out their flavor and crunch.
Serve Fresh: Toss the dressing with the salad just before serving to keep the veggies crunchy and the herbs vibrant.

Ingredients You’ll Need

Cooked Chicken Breast: Shred or slice it thin so it blends well with the veggies and herbs. Rotisserie chicken is a great shortcut, or you can poach chicken breasts.
Green Cabbage: Adds crunch and bulk to the salad. If you don’t have cabbage, you can swap it with Napa cabbage or even shredded iceberg lettuce.
Veggie Trio (Carrots, Red Bell Pepper, Red Onion): These three work together to bring color, crunch, and a little sweetness to the salad. Use pre-shredded carrots if you want to save time, and feel free to swap the red bell pepper with yellow or orange for a similar flavor. If the raw onion feels too sharp, a quick soak in cold water will tone it down.
Cilantro, Mint, and Basil: They bring brightness and balance to the salad. If you can’t find Thai basil, regular basil works fine, but don’t skip the mint and cilantro—they’re essential!
Peanuts: Roasted, roughly chopped peanuts add crunch and a toasty, nutty flavor. If you’re avoiding nuts, toasted sunflower seeds or pumpkin seeds are a great alternative.
Fish Sauce: This is the umami-packed backbone of the dressing. If you’re not a fan, soy sauce or tamari can work, but the flavor won’t be quite the same.
Lime Juice: Adds a tangy, citrusy kick to the dressing. Fresh lime juice is best—don’t use the bottled stuff if you can help it.
Rice Vinegar: A mild vinegar that balances the dressing. If you don’t have it, apple cider vinegar or even white wine vinegar works in a pinch.
Thai Red Chilies: These add heat and bold flavor to the dressing. Adjust the amount to your spice level, or skip them if you prefer a mild salad.
Sugar: Balances the tanginess of the dressing. You can use honey or maple syrup as a natural substitute.
Garlic: Adds a little punch and warmth to the dressing. Freshly minced garlic is ideal, but garlic powder works if you’re in a pinch.

How To Make Vietnamese Chicken Salad

Mix the Veggies and Herbs

In a big mixing bowl, combine all your crunchy veggies—cabbage, carrots, red bell pepper, and red onion. Add the sliced green onions, and now for the magic touch: toss in the fresh cilantro, mint, and basil.

Add the Chicken

Now toss the shredded chicken into the bowl with your veggie and herb mix. Be gentle when mixing—it’s a salad, not a stir fry, so you want everything to stay light and fluffy. The chicken should soak up some of the fresh flavors from the herbs as it sits.

Make the Dressing

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and sugar. The sugar needs to dissolve completely, so keep whisking until it’s smooth. Add the minced garlic and Thai chilies—how many chilies you use depends on how spicy you like it. Start with one if you’re unsure and taste as you go. Finally, whisk in the warm water to balance it all out and thin the dressing a little.

Dress and Toss

Pour the dressing over the salad and give it a good toss. Make sure everything is evenly coated—the dressing should lightly cling to the veggies and chicken without overpowering them. If you feel like it needs a little extra zing, squeeze in a touch more lime juice. Finish it off with a generous sprinkle of roasted peanuts for crunch. If you want, you can even add a little extra cilantro or mint on top for garnish.

How To Serve

This Vietnamese Chicken Salad is light, fresh, and full of flavor, so I like to pair it with dishes that keep things simple and complementary. Here are some great ideas to serve with it:

Easy Banh Mi Sandwich

Coconut Rice

Dragon Noodles

Fluffy Dinner Rolls

Frequently Asked Questions

Can I make this salad ahead of time?

Avocado Chicken Salad

Joanna Cismaru — Thu, 02 Jan 2025 20:18:15 +0000

If fresh and flavorful is what you’re after, this Avocado Chicken Salad has your name all over it. Juicy chicken, creamy avocado, sweet cherry tomatoes, and zesty lime dressing—it’s simple, healthy, ready in just 15 minutes, and perfect for a quick meal. Plus, it’s a salad that actually fills you up!

Before You Start

Choose Ripe Avocados: Look for avocados that give slightly when pressed but aren’t mushy. Overripe avocados will turn the salad too soft.
Use Freshly Cooked or Rotisserie Chicken: Rotisserie chicken is a great shortcut, but freshly cooked chicken is also great. Shred or dice it, whatever you prefer.
Prepare the Dressing Last Minute: Whisk the lime juice and olive oil together right before tossing the salad to keep the flavors bright and fresh.
Serve Immediately: Avocado tends to brown quickly, so this salad is best enjoyed as soon as it’s made. If you need to prep ahead, toss the avocado in a little lime juice to slow browning.
Season to Taste: Salt is key to bringing out all the flavors, so add it gradually and taste as you go.

Ingredients You’ll Need

Cooked Chicken: A rotisserie chicken is perfect here or you can cook your own chicken, grill it, air fry it, or boil, it’s up to you. Shred or dice it into bite-sized pieces.
Avocados: Use ripe avocados for the best texture.
Cherry Tomatoes: Grape tomatoes or diced Roma tomatoes work just as well if needed.
Red Onion: For a milder flavor, soak the chopped onion in cold water before adding it, or use green onions instead.
Lime Juice: Lemon juice works as an alternative if needed.
Olive Oil: Adds a light, silky coating to the salad, making it feel luxurious without being heavy. You can swap with avocado oil for a nuttier flavor.
Salt and Pepper: Simple, yet essential for bringing out all the flavors in the salad. Season to taste and adjust as needed.

How To Make Avocado Chicken Salad

Alright, let’s make this Avocado Chicken Salad—it’s so quick and easy, you’ll have it ready before you know it. First, make sure your chicken is shredded or diced and ready to go. You’ll also want to make sure your other ingredients are chopped and ready to go.

Combine the Chicken and Veggies

First, grab a large bowl and add your chopped chicken, avocado, red onion and cherry tomatoes. Toss everything together well.

Mix the Dressing

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. It’s a simple, zesty dressing that really pulls the flavors together. Taste it before adding—this is your chance to adjust the salt and lime to suit your preference.

Toss It All Together

Pour the dressing over the chicken, avocado, and veggies. Toss everything gently to coat. Go easy here—avocado is delicate, and you don’t want to mash it into the salad. You’re aiming for a light, even coating of the dressing on all the ingredients.

How To Serve

This salad is best served fresh, so get it to the table right away. It’s also very versatile, so while you can serve all on its own for a nice refreshing lunch, you can also pair with something light and fresh, or a little crunch for contrast. Here are some ideas:

Beef Lentil Soup

Garlic Bread

Deviled Eggs

Breadsticks Recipe

Frequently Asked Questions

Can I make this salad ahead of time?

Shrimp Avocado Salad

Joanna Cismaru — Tue, 13 Aug 2024 18:06:54 +0000

If you’re looking for a salad that’s both satisfying and full of flavor, this Shrimp Avocado Salad is it. With plump, juicy shrimp, creamy avocado, and a bright lime dressing, every bite is a burst of freshness. Ready in just 20 minutes, it’s your new go-to for a healthy, delicious meal!

I’ve always been a fan of quick, fresh meals that don’t skimp on flavor, and this Shrimp Avocado Salad checks all the boxes. The juicy shrimp, seasoned just right, pair beautifully with creamy avocado – they’re just meant to be together! Add in some crisp cucumber, sweet cherry tomatoes, and a bright, tangy lime dressing, and you’ve got a salad that’s light, refreshing, and irresistibly good.

Before You Start

Cook the Shrimp Just Right: Shrimp cook in no time, so keep an eye on them. As soon as they turn pink and opaque, they’re done. Overcooking will make them rubbery.
Choose the Right Avocados: Go for ripe but firm avocados. This helps them hold their shape and prevents them from becoming too mushy when you mix the salad.
Prep Ahead, Dress Later: You can chop the veggies ahead of time, but for the best results, wait to toss everything together and add the dressing just before serving. This keeps the salad fresh and bright.

Ingredients You’ll Need

Shrimp: We’re using large shrimp because they cook quickly and have a juicy, tender bite. If you can’t find large shrimp, medium will work too – just adjust the cooking time slightly.
Olive Oil: A little olive oil helps the shrimp cook evenly and adds a subtle richness. You can substitute with avocado oil if you prefer. We also need a little bit for our dressing.
Garlic Powder: Adds a mild garlic flavor without overpowering the dish. You can swap this with freshly minced garlic if you want a stronger garlic punch.
Paprika: Brings a touch of warmth and color to the shrimp. Smoked paprika works great if you want a hint of smokiness.
Salt and Pepper: Basic seasoning to bring out all the flavors. Always season to taste!
Avocados: Creamy and rich, avocados are the perfect match for the shrimp. Make sure they’re ripe but firm to avoid them getting too mushy. If avocados aren’t your thing, diced mango adds a nice sweetness.
Cherry Tomatoes: These add a burst of juicy sweetness. Grape tomatoes or even diced regular tomatoes will do the trick if that’s what you have on hand.
Red Onion: For a little sharpness and crunch. If red onion is too strong for you, try soaking the slices in cold water for a few minutes, or substitute with green onions for a milder flavor.
Cucumber: Adds freshness and a nice crunch. English cucumber is ideal because it’s seedless, but any cucumber will work – just remove the seeds if they’re too watery.
Fresh Cilantro: Brings a burst of fresh, herbaceous flavor that ties everything together. If you’re not a cilantro fan, flat-leaf parsley makes a good substitute.
Lime Juice: The key to our zesty dressing. Fresh lime juice is a must for that bright, tangy flavor. In a pinch, you can use lemon juice, but the flavor will be slightly different.

How To Make Shrimp Avocado Salad

Cook the Shrimp

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. While the oil heats, season 1 pound of large shrimp with 1 teaspoon each of garlic powder and paprika, plus salt and pepper to taste.

Add the shrimp to the skillet and cook them for about 2-3 minutes per side, until they’re pink and opaque. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking, which can make them rubbery. Once done, remove the shrimp from the heat and let them cool.

Prep the Salad Ingredients

While the shrimp are cooling, grab a large bowl and combine 2 diced avocados, 1 cup halved cherry tomatoes, 1 finely chopped small red onion, 1 diced cucumber, and ¼ cup chopped fresh cilantro. Tip: To keep the avocado from getting too mushy, gently fold the ingredients together with a large spoon instead of stirring vigorously.

Make the Dressing

In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, and a pinch of salt and pepper. This dressing is simple but bright, bringing out the fresh flavors in the salad. Tip: If you like a bit more zing, feel free to add a little more lime juice to taste.

Assemble the Salad

Once the shrimp have cooled, add them to the bowl with the salad ingredients. Pour the lime dressing over everything and gently toss to combine. Tip: If you have time, chill the salad in the refrigerator for 15-20 minutes before serving to let the flavors meld together. Serve immediately!

How To Serve

This Shrimp Avocado Salad is light, fresh, and perfect on its own, but I love pairing it with a few other dishes to round out the meal. Here are some of my favorite recipes to serve alongside:

Garlic Bread

Easy Oven Roasted Potatoes

Roasted Asparagus

Watermelon Feta Salad

Frequently Asked Questions

Can I make this salad ahead of time?

Chicken Salad Lettuce Wraps

Joanna Cismaru — Tue, 06 Aug 2024 19:47:28 +0000

These Chicken Salad Lettuce Wraps are light, refreshing, and full of flavor. Packed with tender chicken, crunchy celery, and sweet grapes, they’re perfect for a quick lunch or a light dinner. You’ll love how easy they are to make!

These Chicken Salad Lettuce Wraps have become my go-to for a quick, healthy meal. The combination of tender chicken, crunchy celery, and sweet grapes wrapped in crisp lettuce leaves is just so refreshing. They’re perfect for those busy days when you want something light but still packed with flavor. Trust me, you’ll love how easy and delicious these are!

Before You Start

Grab a Rotisserie Chicken: Make things easy and use a rotisserie chicken from the store. It’s already cooked and seasoned, so it saves you time.
Pick the Right Lettuce: Use sturdy lettuce like Romaine, Bibb, or Butter lettuce to hold the filling without falling apart. Rinse and pat them dry first.
Crunch it Up: Swap almonds for your favorite nuts like walnuts or pecans for a different crunch and flavor.
Prep Ahead: Make the chicken salad ahead of time and stick it in the fridge. Just assemble the wraps right before eating to keep the lettuce fresh.
Adjust to Taste: If you like it creamier, add a bit more mayo or Greek yogurt. Taste as you go to get it just right.

Ingredients You’ll Need

Cooked Chicken: Shredded or diced. Use rotisserie chicken for convenience.
Mayonnaise: Adds creaminess to the salad. You can substitute with more Greek yogurt if you prefer a lighter option.
Greek Yogurt: Lightens up the dressing while adding a tangy flavor. You can use all mayo if you prefer a richer taste.
Dijon Mustard: Gives a slight tang and depth to the dressing.
Lemon Juice: Adds freshness and a bit of acidity to balance the flavors.
Spices: I chose garlic powder, onion powder, salt and pepper but feel free to season and customize to your taste.
Celery: Finely chopped for crunch.
Red Grapes: Halved for a burst of sweetness. You can use green grapes or apple chunks as an alternative.
Red Onion: Finely chopped for a bit of sharpness.
Sliced Almonds: Adds a nice crunch. Swap with walnuts or pecans if you prefer.
Large Lettuce Leaves: Romaine, Bibb, or Butter lettuce work best as they are sturdy enough to hold the filling.

How To Make Chicken Salad Lettuce Wraps

Make the Dressing

In a large bowl, combine ½ cup of mayonnaise, ¼ cup of Greek yogurt, 1 tablespoon of Dijon mustard, 1 teaspoon of lemon juice, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, salt, and pepper to taste. Mix until well combined. Tip: Mixing the dressing first allows for a smooth and even coating on the chicken and veggies.

Combine the Ingredients

Add 2 cups of shredded or diced cooked chicken, 1 cup of finely chopped celery, 1 cup of halved red grapes, ¼ cup of finely chopped red onion, and ¼ cup of sliced almonds to the bowl with the dressing. Stir until all the ingredients are well coated with the dressing.

Assemble the Wraps

Lay 12 large lettuce leaves (Romaine, Bibb, or Butter lettuce) on a clean surface or plate. Spoon a generous amount of chicken salad onto the center of each lettuce leaf. Tip: Using sturdy lettuce like Romaine or Bibb helps hold the chicken salad without tearing.

How To Serve

These Chicken Salad Lettuce Wraps pair perfectly with a variety of sides to create a complete meal. Here are some great ideas to serve with your wraps:

Garlic Bread

Caprese Salad

Cucumber Tomato Salad

Easy Summer Fruit Salad

Frequently Asked Questions

How do I store leftover chicken salad?

Greek Salad

Joanna Cismaru — Tue, 02 Jul 2024 22:23:42 +0000

This Greek Salad is a refreshing blend of tomatoes, crisp cucumbers, and tangy feta cheese. Drizzled with extra-virgin olive oil and red wine vinegar, it’s a quick and delicious way to bring the flavors of the Mediterranean to your table.

Before You Begin

Slice Vegetables Evenly: Slice the cucumber, bell pepper, and red onion evenly, so you get the perfect bite every time.
Use High-Quality Olive Oil: In Greece there is really no such thing as a Greek dressing. All you need to use is a good quality extra virgin olive oil and red wine vinegar, so if you can invest in a good quality olive oil.
Feta Cheese: Use a block of feta cheese rather than pre-crumbled feta. It’s creamier and has a better texture.
Kalamata Olives: Do yourself a favor and buy pitted Kalamata olives. You can also slice them in half, if you wish.
Season Just Before Serving: Add the salt and pepper just before serving, this will keep the vegetables crisp and fresh.
Chill the Salad: Chill the salad in the refrigerator for about 15 minutes before serving. This helps the flavors meld together beautifully.

Ingredients You’ll Need

Tomatoes: Use ripe, juicy tomatoes for the best flavor. Any small to medium ripe tomatoes will work here, and as always, fresh, in-season tomatoes will elevate the salad.
English cucumber: Slice into half-moons for a crisp texture. Persian cucumbers are a good substitute.
Green bell pepper: Traditional in Greek salads, but feel free to use a sweeter red bell pepper if you prefer.
Red onion: Cut into thin slices for a sharp, savory bite.
Kalamata olives: Use whole, pitted olives for convenience and that classic briny flavor.
Extra-virgin olive oil: This will be the main ingredient for your dressing, so I strongly recommend using a high-quality olive oil for the best taste.
Red wine vinegar: Adds a tangy kick to the salad. Lemon juice is a good alternative if you want a different tang.
Dried oregano: Sometimes tossed with the salad, sometimes sprinkled on top. Fresh oregano works too for a more intense flavor.
Salt and pepper: Essential for bringing out all the flavors. Go light on the salt initially, since feta is usually pretty salty, and you can always add more.
Feta cheese: Always in a large chunk, preferably made from sheep’s milk, for that creamy, tangy goodness.
Fresh oregano or parsley: For garnish. Either herb will add a fresh, herbal touch to your salad.

How To Make Greek Salad

Combine the Vegetables

In a large bowl, combine 4 large chopped tomatoes, 1 sliced English cucumber, 1 thinly sliced green bell pepper, 1 thinly sliced red onion, and ½ cup Kalamata olives. Toss them together gently.

Dress It Up

Drizzle ¼ cup extra-virgin olive oil and 1 tablespoon red wine vinegar over the mixed vegetables. Sprinkle with 1 teaspoon dried oregano, and add salt and pepper to taste. Gently toss to coat all the ingredients with the dressing.

Tip: Use high-quality olive oil for a richer, more flavorful dressing.

Add the Feta Cheese

Traditionally, Greek salad is served with a whole block of feta cheese on top, so place a block of feta cheese (about 7 ounces) on top of the salad. Drizzle a little more olive oil over the feta and sprinkle with a pinch of dried oregano.

Tip: Using a block of feta rather than crumbled feta gives a better texture and flavor.

Garnish and Serve

Garnish the salad with fresh oregano or parsley if desired. Serve immediately.

Tip: Chill the salad in the refrigerator for about 15 minutes before serving to let the flavors meld together.

Frequently Asked Questions

Can I make Greek Salad ahead of time?

Chicken Club Pasta Salad

Joanna Cismaru — Tue, 16 Apr 2024 23:23:55 +0000

This simple 20-minute Chicken Club Pasta Salad is both easy to make and incredibly delicious! It’s full of juicy chicken, crispy bacon, savory cheddar, and fresh tomatoes and then tossed together with perfectly cooked pasta and creamy addictively good ranch dressing!

Best Chicken Club Pasta Salad

If you like club sandwiches and ranch dressing you are going to love this Chicken Club Pasta Salad recipe. It’s similar in some ways to my Italian Pasta Salad in that it’s based on simple ingredients with a dose of porky goodness, savory cheese, fresh cherry tomatoes, and a delicious salad dressing. Yet, it’s a tasty masterpiece of its own.

The recipe basically takes all the best parts of a club sandwich, but replaces the bread with pasta and then coats all the ingredients in creamy ranch! It’s super yummy and takes very little effort to prepare. You can easily use leftover chopped chicken and bacon. The only thing that you really have to cook is the pasta.
And it’s a really versatile salad that can be served alone as a main dish or as a side at your next BBQ along with some Homemade Burgers or BBQ Baby Back Ribs. I often like to serve this pasta salad with chicken for a weekend lunch on a hot day and then finish the meal with a nice cold and creamy Strawberry Milkshake.

Why We Love This Chicken Club Pasta Salad

Quick And Easy! This simple recipe is super easy to whip together in just 20-minutes with some leftover chicken and bacon along with whatever pasta you have on hand and a bit of ranch.
Classic Club! It’s like a club sandwich turned into a cold pasta salad that is covered in tangy tasty ranch dressing. With all the good stuff like savory bacon, cheddar, fresh tomatoes, and juicy chicken it’s absolutely delicious.
Ideal Make Ahead! Perfect for potlucks, picnics, and parties! This creamy chicken pasta salad recipe is a crowd pleaser as well as a fantastic make-ahead lunch or dinner option.

Ingredients You’ll Need

Pasta – I used penne but any shape of pasta will work such as rotini, fusilli, farfalle, or rigatoni.
Bacon – Any type of crispy cooked bacon adds a touch of salt and porky goodness in combination with the ranch dressing.
Chicken – You will need some already cooked chicken. This ranch pasta salad is a great way to use leftover Baked Chicken Breast or Instant Pot Shredded Chicken. But you can also just boil or bake any chicken you have in your fridge or freezer.
Cherry Tomatoes – I like to use fresh ripe cherry or grape tomatoes. Yet, any type of tomato diced into bite-size pieces will also work.
Cheddar Cheese – Club salad would not be complete without cheddar. The recipe calls for cubed but shredded is fine if that’s all you have on hand.
Celery – Adds a nice crunch to the simple chicken pasta salad.
Green Bell Pepper – Blends well with the fresh tomato and adds another layer of fresh flavor.
Ranch Dressing – Any brand of store-bought or homemade ranch dressing will work to coat the chicken and pasta salad.

How To Make Chicken Club Pasta Salad

Cook The Pasta

Like with any pasta salad, the first thing you need to do is cook the noodles! So bring a large pot of salted water to a boil. Then add the pasta and cook it according to the package directions or until al dente. This should take about 10 to 12 minutes. Then drain the pasta and rinse it with cold water to both cool it off and stop it from continuing to cook.

Toss Together And Serve

Once the pasta is cooked, put it in a large bowl. Then add all the other ingredients along with the ranch dressing and toss it all together to combine. It’s important to make sure that everything is evenly coated in the ranch so that each and every bite is equally delicious.

And that’s it! You’re done. You can enjoy the chicken club pasta salad right away or put it in the fridge until you are ready to serve.

What Types Of Pasta Can I Use?

Any type of bite-size pasta can be used to make chicken club pasta salad. Some good choices are rotini, fusilli, farfalle, penne, and rigatoni. But it’s totally up to you and even long pasta noodles like spaghetti can be used.

What Is Al Dente Pasta?

Pasta is considered to be “al dente” when it’s cooked but still firm to the bite with a slight chew. So when cooking pasta, I always suggest checking the doneness about 2 minutes before the package directions indicate and then watching it closely.

Can I Make This Recipe Gluten-Free?

Yes! Just use your favorite gluten-free pasta and follow the directions as stated in the recipe. Yet, do remember to read the label on store-bought ranch dressing to ensure that it is gluten-free.

Expert Tips

Salt your pasta water. Think salty like the sea. This is how you add flavor to the bland noodles. You want the pasta to absorb some of the salt as it cooks.
Don’t overcook the pasta. Pasta used in cold salads really needs to be al dente so it doesn’t get mushy when tossed with other ingredients and dressing.
Rinse the pasta. Don’t forget to rinse the pasta in cold water to stop the cooking process. You never want to add cold vegetables or cheese to hot pasta to make a cold salad. It can both wilt and melt them.
Don’t add salt. First, make the chicken and pasta salad and then season if needed. However, the bacon, cheese, cooked chicken, and ranch all have salt, so the salad likely won’t need any added.

Leftovers

Chicken club pasta salad will keep in the fridge for up to 5 days in an airtight container. Yet, this is a dish that does not freeze well. Yet, it’s not a big deal because it’s even better the next day and makes a fantastic lunch!

Other Salad Recipes You Can Try

Chicken Club Pasta Salad

Course Lunch, Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 664kcal

Author Joanna Cismaru

Ingredients

8 ounces pasta uncooked, such as rigatoni, shells, rotini, penne
12 slices bacon cooked and crumbled up
2 cups chicken cooked and chopped
1 cup cherry tomatoes halved
1 cup cheddar cheese cut in ½-inch cubes
2 stalks celery chopped
1 medium green bell pepper chopped
1 cup Ranch dressing

US Customary – Metric

Instructions

Bring a large pot of salted water to boil. Add the pasta and cook for 10 to 12 minutes or until the pasta is al-dente. Drain and rinse with cold water.
Add the pasta to a large bowl followed by the rest of the ingredients including the dressing. Toss well until everything is evenly coated.

Notes

Salt your pasta water. Think salty like the sea. This is how you add flavor to the bland noodles. You want the pasta to absorb some of the salt as it cooks.
Don’t overcook the pasta. Pasta used in cold salads really needs to be al dente so it doesn’t get mushy when tossed with other ingredients and dressing.
Rinse the pasta. Don’t forget to rinse the pasta in cold water to stop the cooking process. You never want to add cold vegetables or cheese to hot pasta to make a cold salad. It can both wilt and melt them.
Don’t add salt. First, make the chicken and pasta salad and then season if needed. However, the bacon, cheese, cooked chicken, and ranch all have salt, so the salad likely won’t need any added.
Chicken club pasta salad will keep in the fridge for up to 5 days in an airtight container. Yet, this is a dish that does not freeze well. Yet, it’s not a big deal because it’s even better the next day and makes a fantastic lunch!

Nutrition

The post Chicken Club Pasta Salad appeared first on Craving Home Cooked.

Lemon Cucumber Couscous Salad

Joanna Cismaru — Thu, 28 Mar 2024 23:39:38 +0000

Ready to add a splash of sunshine to your table? My Lemon Cucumber Couscous Salad, brimming with zingy lemon and crunchy cucumber, is a breezy, delicious way to brighten up any day.

Super Easy Lemon Cucumber Couscous Salad

In this Lemon Cucumber Couscous Salad, I bring together the bright zest of lemon and the crisp crunch of cucumber, capturing the essence of spring in every bite. It’s delightfully simple to whip up, with herbs adding a burst of fresh flavor that takes the couscous to a whole new level of yummy. Ideal for those lovely spring days when you crave something light yet utterly satisfying.

Pro Tip

Let the salad chill in the fridge for a bit before serving. It allows the flavors to meld together beautifully, enhancing the overall taste.

Ingredients You’ll Need

Couscous: If you can’t find couscous, quinoa or bulgur wheat can be great alternatives.
Cucumbers: They add a fresh crunch. No cucumbers? Try using diced bell peppers or celery for a similar crunch.
Lemon (Zest and Juice): This brings in a zesty, citrusy flavor. Fresh is best.
Olive Oil: It adds richness and helps to bind the salad. You can swap it with avocado oil if you prefer.
Parsley and Mint: These herbs freshen up the salad. If you don’t have these, basil or cilantro can also work nicely.
Red Onion: Shallots or green onions are great substitutes.
Garlic: Fresh is best but if you don’t have any, garlic powder will do.
Salt and Pepper: Adjust these according to your taste.
Feta Cheese: For a creamy, tangy element. Goat cheese or shaved Parmesan are good alternatives.
Cherry Tomatoes: You can substitute with grape tomatoes or diced regular tomatoes.

How To Make Lemon Cucumber Couscous Salad

Prepare the Couscous

Start by getting your couscous ready. Place it in a large bowl and pour boiling water over it. Then, just cover the bowl with a lid or a plate and let it sit for 5 minutes. Once the time’s up, grab a fork and fluff the couscous to separate the grains.

Combine all the Ingredients

Toss in the diced cucumbers, fresh lemon zest, and squeeze in the lemon juice. Now, it’s time for the herbs. Sprinkle in your finely chopped parsley and mint, along with the red onion, and don’t forget the garlic.

Season and Mix

Now, season your salad with a pinch of salt and pepper. Give everything a good mix to ensure all those fresh, zesty flavors are well distributed throughout the salad. Finally, it’s time to add the feta cheese and cherry tomatoes. Fold them gently into the salad.

How To Serve

This Lemon Cucumber Couscous Salad is incredibly versatile, making it a fabulous companion for a variety of dishes. Here are some great ideas to serve with this salad: